Technologies and the Kitchen of the Future
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Transcript of Technologies and the Kitchen of the Future
Technologies and the
Kitchen of the Future
Presented by
Victor Gielisse, CMC
CIA Consulting Associate Vice President
Ron DeSantis, CMC
CIA Consulting Project Director
Survey
9,382 emails 1,066 responses (12%) Questions focused on –
Food trends Green trends Equipment trends Heart-of-the-House environment
Virtually all segments represented
Topics
Food trends Multi-functional equipment Heart-of-the-House/Front-of-the-House
collaboration Quality cost containment systems Green Issues Environment Attributes
Survey
0%
10%
20%
30%
40%
50%
60%
70%
<$10m $10-99m $100-499m
$500m-$1b
>$1b
Annual Foodservice Sales
Survey
6.2%
16.5%
23.8%
8.4%
45.1%
0%5%
10%15%20%25%30%35%40%45%50%
<1 year 1-5 years 5-15 years 15-20years
>20 years
Years in Operation
SurveyCooking Techniques Traditional techniques - >80% Flashbake & Microwave – 30% Sous vide – 23% Multiwave – 5.4% Additional techniques:
Combi ovens Natural heat sources – wood ovens and grills High & Low pressure steam Low temperature rethermalization Molecular gastronomy
SurveyFood Source Overwhelming majority of respondents
indicate that more than 60% of menu is prepared from scratch
Pre-fabricated food products comprise only 15% of menu
Slow-cooking and sous-vide are widely practiced techniques for 80% of respondents
Mega-Themes
Food & FlavorHeart-of-the-HouseEquipment
Mega Theme
Food & Flavor
Signals of Change... “Authenticos” Molecular Gastronomy Stealth Health...Better for you foods! The key food buzzword has changed from
“gourmet” - to “fresh” and “authentic
Food Trends Global Flavors/ Authenticity Slow cooking techniques Freshness Identifiable Food Sous-vide Point-of-origin Food “Molecular” Gastronomy Deconstruction Social Responsibility
“Broad” “Regional”
• Sicilian• Spanish• North African
• Caribbean• South American• Oaxaca
• Indian• Vietnamese• Thai
Mediterranean
Latin
Asian
Global Flavors
Top Five Influencing World Regions
0 10 20 30 40 50 60
Mexican
SE Asian
Spanish
Indian
Middle Eastern
Evolution of Global Food Trends
Independent, Mainstream - Restaurants
Authentic Global Restaurants
Chain InnovatorsCaterers
Mass Chain Adoption- FSR & LSR
Retail Introduction
Global Impact
Global Cuisines will impact innovation and technology
Global Impact
Equipment development will need to recreate authentic flavors
Global Cuisines
At The Center for Foods of the Americas we are prepared to assist in the development of equipment that will recreate authentic Latin Cuisine
Slow Cooking
Slow Cooking
Challenges Perception that it takes too long Food safety concerns Only good for small quantities Planning metrics are needed Does not solve all culinary quality problems
Freshness
Identifiable Food
Sous vide
Molecular Gastronomy
Deconstruction
Mega Theme
Heart-of-the-House
Heart-of-the-House Environment
Improving Indoor Air Quality through: Green Cleaning Safer Pest Management of the Facility Limited Exposure to Fuel Emissions Solid Ventilation Systems that allows for
natural daylight Increased use of nontoxic products,
materials and supplies
Heart-of-the-House Environment
Kitchen EnvironmentThis question elicited over 600 written
responses – hot button topic Majority of operations use only exhaust
hoods for environmental control Controlled air temperature is necessary Sound, lighting, and floors are ripe for
improvement
Heart-of-the-House Environment
Increase the use of energy efficient equipment
Collaborate with State Authority to promote policies that support improved heart of the house environments
Only 5.7% of respondents claim energy efficiency is not important
Energy Efficiency
Green equipment Energy savings features Powerful without extreme energy
consumption Survey revealed a perception that energy
efficient equipment : Is too expensive Is not durable Does not function as well as traditional
equipment
Harnessing “waste” energy
Efficient energy usage
Net Cost of Equipment
In addition to an equipment cost formula, a critical factor is:
Ease of use – like an iPod
If technology is not easy to use – it is worthless
Organization’s Equipment Purchasing Decision Factors
1. Price Tag – the cost to purchase and install
2. Cost of Ownership – maintenance, training, and energy consumption
3. ROI – reduction of labor cost, increased work-flow efficiency
Equipment Cost Planning Metrics1. Ethnographic Study – observation of
operation’s inefficiencies
2. Labor Reduction – determination how equipment can support labor savings
3. Food Quality – consistency in quality food output
4. Energy Savings – select equipment that has low energy usage
Mega Theme
Equipment
Equipment
Over 50% of respondents have equipment 10 years or older
67% of respondents are extremely likely to purchase new equipment in the next 3 – 5 years
60.7% of respondents use less than 10% of computer aided features on equipment
Equipment
Over 60% of in-house equipment training is done by the Executive Chef
Innovation Data Driven vs. IntuitionData Project Defined outcomes Solutions Respond to
customer needs Clear business
models
Intuitive Process New direction Discovery Invent customer
needs Horizon results
Ease of Use
Intuitive equipment Automated functions
34.2% of respondents say they received inadequate training on programmable equipment
Technology Development
Just Plain GOOD Ideas
Getting Smarter The End of Caveman Cooking
Crystal Ball
A Old Idea Made A Lot Better Something Wonderfully New
Just Plain Good Ideas
Design InnovationSmall manufacturers producing designs that are
Efficient, Convenient, Smart.
Design InnovationSmall manufacturers producing designs that are
Efficient, Convenient, Smart
Design Innovation
The End of Caveman Cooking
“Smart” Equipment New Ways to Apply Heat
More Interesting Steam…
Griddles and tilt kettles heated by steam. Heat more evenly, recover faster.
Harnessing PowerTechnology + Technique = Quality Results
Magnetic Heat
Induction cooking cleaner, faster, cheaper.
ceramic-plate
magnetic field
induction coil
transformer L1
net-power
operation knob
L2L3PE
50 Hz
20‘000 Hz
How does induction work?How does induction work?
Heat radiation of Induction vs. Gas
Automation
“Smart” EquipmentAutomated and Programmable equipment that
produces high quality and consistency.
Accelerated Cooking Technology
Speed cooking with convection, microwave, and
impingment technology
Frying with Water
Fat and Water layered to extend life of fryer fat.
Crystal Ball:Futuristic but not
Unrealistic Technologically Possible Coming Soon
Large Surface Induction 2 and 4 zones:
Individual zones either of 5 kW each open compartment one side or pass-through High productivity in small space
With square coils: 4 x 5 kW
New functions
Possibility to use the entire cooking surface – not just 4 pots or pans but up to 16).
Low risk of burning > no burning on cooking surface.
Gentle, fast cooking > the time saving
Large electricity savings of up to 75%savings of up to 75% onaverage compared with conventional cooking with cast iron plates
Attraction for quick and creative cooking infront of the guests
Induction: the featureInduction: the feature
Anti-griddle
High Speed Panini Press HSPP is a product specifically designed for Hot
Sandwich Outlets
Great Tasting, Hot, Toasted Sandwich in less than 60sec in a one-step-solution;
High Speed Panini Press IntroductionA unique machine that combining IR+MW can in 1 step process make Panini, Sandwiches, Rolls hot inside and crispy+marked outside
PROJECT DESCRIPTION TARGETS
Vs. the current equivalent on the market (Standard Panini Grill + Microwave) Reduce cooking times by 50%• Reduce the steps in the process (from 2 or more to 1)• Increase the quality
Micro Waves
Cooking Cavity
High Speed Panini PressThe tecnologies involved
Infrared
Glass-ceramicNon sticking plate
GENERAL SPECS
HSPP is a product specifically designed for Hot Sandwich Outlets, with the following main characteristics:
Great Tasting, Hot, Toasted Sandwich in less than 60” (depending on the sandwich mass), in a one-step-solution;
Combining the quality of latest Panini Grill technology with the speed of Micro-Wave Technology;
Advanced High Pressure Processing